This recipe is for a fresh, tasty and easy Zucchini Capriccio with Ricotta Cream. This recipe is made with five ingredients and ready to serve in only five minutes. Serve this zucchini carpaccio as a starter or side dish. It is both vegetarian, gluten, grain free and low carb.
Creamy light and fresh whipped ricotta cream, thin crispy zucchini, slightly nutty and fruity parmesan cheese and crunchy hazelnuts. A wonderful mix of taste, texture and wonderful flavors. This zucchini carpaccio is such an easy yet delicious dish made with only five ingredients and ready to serve in five minutes. It is perfect to serve either as a starter or side dish. It is both vegetarian, gluten, grain free and low carb.
A few tips:
- I whipped my ricotta with some Creme Fraiche to make it a bit creamier, but it can be can be whipped on its own without Creme Fraiche as well.
- I whip the ricotta to make it creamier and a bit more fluffy. Sometimes it can be a bit grainy straight out of the box hence I prefer to whip it up.
- Preferably use a smaller zucchini to ensure it is juicy, fresh and crispy. The larger ones can tend to be a bit more dry in the middle.
- I used parmesan cheese to top this carpaccio, but you can use any flavorful cheese that you like or have at home.
Ingredients for this Zucchini Capriccio with Ricotta Cream:
- Ricotta
- Creme Fraiche (optional)
- Zucchini
- Parmesan cheese
- Hazelnuts
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Zucchini Capriccio with Ricotta Cream (Vegetarian, Gluten, Grain Free & Low Carb)
Ingredients
- 1 dl Ricotta
- 1-2 tbso Creme Fraiche (optional)
- 1/3 small Zucchini thinly sliced on a mandolin
- Parmesan cheese, to taste shaved
- Hazelnuts, to taste roughly chopped
Instructions
- Add the ricotta and Creme Fraiche to a bowl and whisk using a hand mixer until you have a smooth and a bit fluffy ricotta cream. The Creme Fraiche can be omitted, but makes the cream creamier.
- Place the ricotta cream at the bottom of a plate, top with sliced zucchini, shaved parmesan cheese and chopped hazelnuts.
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